Poblano Potato Gratin

Poblano Potato Gratin
Photo by Ditte Isager


  • an adjustable-blade slicer
  • ¾ cup whole milk
  • 3 pounds large Yukon Gold potatoes
  • 1 ½ pounds fresh poblano chiles
  • 1 tablespoon vegetable oil
  • 1 pound onions
  • 1 ½ cups heavy cream

Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes. When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, th...

View full recipe at Epicurious


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